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Roasted Mushroom And Fennel Salad

Healthycooking's picture
Ingredients
  Torn romaine lettuce 3 Cup (48 tbs)
  Torn curly endive 2 Cup (32 tbs)
  Torn radicchio 1 Cup (16 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Canned no salt added chicken broth 1⁄4 Cup (4 tbs), undiluted
  Olive oil 2 Tablespoon
  Dijon mustard 2 Teaspoon
  Crushed garlic 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Fennel bulb 1
  Shiitake mushrooms 7 Ounce, quartered (Two 3.5 Ounce Packages)
  Vegetable cooking spray 1 Tablespoon
  Freshly ground pepper 1⁄8 Teaspoon
Directions

Combine romaine lettuce, curly endive, and radicchio in a large bowl; set aside.
Combine vinegar and next 5 ingredients in a small jar; cover tightly, and shake vigorously.
Trim off tough outer stalks from fennel bulb.
Cut bulb in half lengthwise; remove and discard core.
Cut fennel into thin strips.
Combine fennel strips, mushrooms, and 1/4 cup vinegar mixture; toss well.
Spread fennel mixture in a single layer in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 400° for 15 to 20 minutes or until mushrooms are crisp on edges and fennel is tender.
Add warm vegetable mixture and remaining vinegar mixture to lettuce mixture; toss well.
Place 1 1/4 cups mixture on each individual salad plate.
Sprinkle evenly with pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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